Sauerkraut.edu

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Originally Posted by IMGreat101

geesh, where ya been BC, these guys are getting unruly. :p

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They ARE an unruly bunch, aren't they?! :D

Bubbles from fermentation forming. A little bit of the cap is forming also.

http://i279.photobucket.com/albums/k...A/IMG_3354.jpg

More of the cap is forming. There is definitely a sauer smell going on.

http://i279.photobucket.com/albums/k...A/IMG_3376.jpg

Time to skim, clean and sample!

http://i279.photobucket.com/albums/k...A/IMG_3402.jpg

I took the jar and plate and washed them, then skimmed the top of bubbles and mold.

http://i279.photobucket.com/albums/k...A/IMG_3403.jpg

NOT A SAMPLE

http://i279.photobucket.com/albums/k...A/IMG_3404.jpg

THIS IS THE SAMPLE

http://i279.photobucket.com/albums/k...A/IMG_3405.jpg

I took this over to Mom's and she said it is just like her Grandmother's sauerkraut!

Perhaps if Sauerkraut did not look and smell like something conjured from the depths of my stomach after a night of drinking cheap booze, it would be palatable. (another reason I quit drinking!)

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Originally Posted by keith720

Perhaps if Sauerkraut did not look and smell like something conjured from the depths of my stomach after a night of drinking cheap booze, it would be palatable. (another reason I quit drinking!)

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:chicken

We will be canning the 'kraut this Sunday. A special meal will be made that day also!

Get the jars washed, rings and lids organized.

Time to fill the jars.

http://i279.photobucket.com/albums/k...B/IMG_3429.jpg

http://i279.photobucket.com/albums/k...B/IMG_3431.jpg

There were about 19 quarts. Some went into the sparerib dinner.

http://i279.photobucket.com/albums/k...B/IMG_3432.jpg

We microwaved the sauerkraut in the jars for a few minutes and then did a hot water bath method.

Top with lid and ring. Place in canner and place lid on top but do not lock for 15 minutes per load ( 7 quarts).

http://i279.photobucket.com/albums/k...B/IMG_3435.jpg

http://i279.photobucket.com/albums/k...A/IMG_3433.jpg

If you do not have 7 quarts to fill the canner, fill jars with water to fill in the empty spots.

Shortly after taking the sauerkraut out of the canner and start to cool, the lids start to "pull". This makes a distinct popping sound. Music to my ears!

The jars that do not pull are put in the fridge.

http://i279.photobucket.com/albums/k...B/IMG_3445.jpg

BUMP!

St. Paddy's day is coming, and so is cheap cabbage! The price this year is 19 cents per pound. Not so great, but still cheap!

Put some spices, chili powder, radish root and stick it in the ground over the winter. Let it ferment and Volia! Kimchi!!!

Ya got it licked once you get past the smell.:biggrin1: